By Kim Se-jeong
Staff Reporter
The potato is carbohydrate-rich food popular worldwide. Freshly harvested, it contains nearly 80 percent water and 20 percent dry matter. About 60-80 percent of the dry matter is starch.
On a dry weight basis, the protein content of potato is very high compared to other roots and tubers.
The potato only has 0.1 gram of fat, and contains several important vitamins and minerals. A medium potato (150g) with its skin provides 27 mg vitamin C (45 percent of the daily adult requirement), 620 mg of potassium (18 percent) and 0.2 mg of vitamin B6 (10 percent). It is also a good source of vitamin B1 and B3, minerals such as phosphorus and magnesium and contains folate, pantothenic acid and riboflavin.
It also contains antioxidant, which helps prevent age related diseases.
But experts say despite the nutritious elements, it needs to be balanced with other vegetables and whole grain food for a healthy diet.
Potatoes are prepared in many ways. Boiling is the most common method of cooking worldwide, but this reduces the vitamin C content significantly, especially if peeled. The frying process involved in making French fries and chips significantly reduces the minerals and ascorbic acid content. Baking causes a slightly higher loss of Vitamin C than boiling, due to the higher temperature, but it results in a lower loss of other vitamins and minerals than other methods.
The potato contains toxic components in its leaves, stems and sprouts called glycoalkaloids (usually solanine and chaconine), which form part of its defense system against fungi and insects. Glycoalkaloids are just beneath the skin.
In order to keep the level of Glycoalkaloids low, potatoes should be stored in a dark and cool place. When exposed to light, the potato eventually turns green due to increased levels of chlorophy II.